Dahi ke Kebab is a vegetarian Indian starter. These are creamy, soft and a bit crispy kebabs. The star ingredient of this recipe is hung curd, which is a yogurt with all its water drained out through a muslin cloth. You’ll need roasted gram flour, chopped onions, green chillies and coriander leaves to mix with the hung curd and prepare this smooth creamy mixture for the kebabs.
Cuisine: North Indian
Time: Preparation – 10 mins, Cooking – 15 mins, Total – 25 mins.
Servings: makes 7-8 kebabs.
- Hung Curd – 1 Cup
- Roasted Gram Flour – 5-6 tbsp
- Onion – 3 tbsp (finely chopped)
- Ginger – 1 tsp (finely chopped)
- Green Chilli – 1 (finely chopped)
- Coriander Leaves – 2 tbsp (finely chopped)
- Cumin Powder – 1/2 tsp
- Ground Black Pepper – 1/2 tsp
- Garam Masala Powder – 1/2 tsp
- Oil – to pan fry the kebabs
- Salt to taste.
PS: 1 Cup = 250ML.
How to make Dahi ke Kebab:
- Take a mixing bowl. Add hung curd, roasted gram flour, onions, green chillies, ginger, coriander leaves, cumin powder, ground black pepper, garam masala powder and salt. Mix well and keep aside
- Heat a non-stick pan or a tawa. Pour a few drops of oil. Now take a portion from the mix, roughly give it a round shape and place on the tawa. It will be tricky as the mix is soft so don’t bother on getting the perfect shape, simply take a portion and place it on the pan
- Fry until golden brown then flip and cook in the similar way. Your Dahi ke Kebab is ready
- Serve hot with chutney. Tastes best when fresh and hot.